Monday February 19th 2018
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Corn Casserole

I am pleased to report that my corn casserole was a big hit at Thanksgiving and is definitely making the cut for our Christmas dinner. I have to admit, I was a little scared when I was putting it in the oven and I made one tweak in the amount of vanilla (yes… I said vanilla with corn) that I will use in the future.

If you are looking for a tasty veggie based side with a twist, I recommend Corn Casserole!  This is my new and improved recipe:


  • 1/2 cup sugar
  • 1 cup milk
  • 4 eggs
  • 6 Tablespoons flour
  • 1 stick butter – melted and cooled
  • 1 teaspoon vanilla extract
  • 1 can (10 oz) whole kernel corn (drained) – I have used both regular and sweet corn.  Both are delicious!
  1. Preheat the oven to 350 degrees F.
  2. Put all the ingredients, except the corn, into a blender.  Blend until combined and smooth.
  3. Drain the corn and add to the blender.  Blend for 15 more seconds.
  4. Spray a 9 x 9 inch baking dish with Pam (or grease as you prefer).
  5. Pour mixture into baking dish and bake for 30 to 35 minutes or until golden brown.
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